Recipe by Jaeger5432
Very simple banana trifle that I've made several times now, my own recipe. No chocolate, no "extra" flavors (I mean you, toffee!). As given it doesn't make a huge amount, but it's very easy to scale it up for a crowd or down for a single serving. Best made the day before. The time given does not include time for the cake to bake. For the cake, feel free to use your favorite mix; it'll need about half, as written. The cake needs to be dry, to properly soak up the liquid. Either bake it and slice it the day before, or toast it (sliced) in the oven on low heat for about an hour. Or just use stale cake if you've got any lying around. You could probably make it with other fruit (raspberries? mangos?) but I haven't tried. If you want a slightly more complex tropical flavor, replace part of the yogurt with coconut milk/cream, or add toasted coconut with the cake.
Top Review by CarsonM
A really unique trifle! It has a lovely banana-rum flavor, and the yogurt gives it a tangy edge although you'd never guess that's what it was. And since it's so heavy on fruit and yogurt, you can tell yourself that it's healthy. :) (certainly more so than most trifles!)
- 1 (18 ounce) box yellow cake mix
- 3 eggs
- 3 ounces vegetable oil
- 1 1⁄4 cups water
- 3 -4 large bananas (ripe)
- 1⁄4 cup dark rum
- 1⁄4 cup brown sugar
- 1⁄4 cup white sugar
- 1⁄2 cup margarine (or butter)
- 1 1⁄2 cups low-fat vanilla yogurt (or plain)
- 1 tablespoon lemon juice
Directions See How It's Made
- Slice the bananas and set them aside in a mixing bowl. Combine the butter and sugars in a measuring cup and heat in the microwave until soft.
- Beat the mixture until smooth, then heat 1-2 minutes more on high until it bubbles. (Longer will caramelize it, which can also be good.).
- Add the rum (watch for the alcohol to boil off) and mix thoroughly. Pour over the bananas and refrigerate until cool. (Overnight is good.).
- Bake the cake according to package directions. Pan doesn't matter.
- Slice the cake into 1" cubes. (This is easier to do if it's already slightly dry.).
- Mix the lemon juice into the yogurt, stirring thoroughly to get it nice and creamy.
- Cook the bananas in the microwave for a few minutes; they should be soft but not mushy. Pour off and reserve the cooking liquid.
- Assembly time! Layer cake, bananas, and yogurt into a nice glass casserole or bowl. I usually do 2 full sets of layers, with a third layer of cake on top. Pour the reserved cooking liquid on top and top with the remaining yogurt.
- If you've got an extra fresh banana lying around slice it and arrange it on top; sprinkle cinnamon or powdered nuts if you like. Serve chilled.